Fig Thumbprint Cookies Recipes

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FIG THUMBPRINT COOKIES



Fig Thumbprint Cookies image

These cookies are a great way to use fresh figs, and kids love them!

Provided by mamabird

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 35m

Yield 40

Number Of Ingredients 12

2 ⅔ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups confectioners' sugar
½ cup unsalted butter
2 eggs
2 teaspoons vanilla extract
½ pound fresh figs
⅓ cup honey
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 tablespoon lemon juice, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, baking soda, and salt together in a bowl.
  • Beat sugar and butter with an electric mixer in a large bowl until fluffy. Beat eggs in, one at a time, until combined; stir in vanilla extract. Fold in flour mixture until well blended.
  • Combine figs, honey, cinnamon, and nutmeg together in a food processor; pulse until smooth. Stir in lemon juice until filling is slightly thinner than jam.
  • Shape dough into 1-inch balls; place on a non-stick baking sheet. Make thumbprints in batter with a wet finger. Spoon 1 teaspoon of filling into each thumbprint.
  • Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 86.1 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 49 mg, Sugar 7.9 g

CITRUS-KISSED FIG THUMBPRINTS



Citrus-Kissed Fig Thumbprints image

Prize-Winning Recipe 2010! Kissed with lemon and orange, sugar cookies get dressed up with fig preserves.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 48

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
3 tablespoons Gold Medal™ all-purpose flour
1/2 cup butter or margarine, melted
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 teaspoon vanilla
1 egg
1/3 cup fig preserves
1 teaspoon coarse sugar, if desired

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, lemon peel, orange peel, vanilla and egg until soft dough forms.
  • Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon preserves into each indentation.
  • Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. If desired, sprinkle with coarse sugar. Cool completely. Store tightly covered at room temperature.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g

APRICOT FIG THUMBPRINT COOKIES



Apricot Fig Thumbprint Cookies image

Thumbprint cookies are fun for kids to make, Have some fun with you kids and enjoy some delicious cookies.

Provided by Barb G.

Categories     Dessert

Time 55m

Yield 5 dozen

Number Of Ingredients 11

3/4 cup dried fig
1/2 cup walnuts
1/2 cup apricot preserves
2 tablespoons brown sugar
2 teaspoons fresh lemon juice
1 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1 large egg yolk
1 teaspoon vanilla
2 1/4 cups flour
1/4 cup granulated sugar

Steps:

  • Heat oven to 350°F.
  • Make filling: cut stems from figs, pulse figs in food processor until coarsely chopped, add walnuts and pulse until both are finely chopped; Transfer to bowl and stir in remaining filling ingredients.
  • Make dough: Beat butter, brown sugar, egg yolk and vanilla in mixing bowl at medium speed until light and fluffy; at low speed, beat in flour just until blended, gather dough into a ball in bowl.
  • Spread sugar on a plate,Shape dough into 1-inch balls and roll in sugar; place balls 2-inches apart on ungreased cookie sheets; flatten slightly.
  • Press a 3/4-inch wide indentation in center of each with thumb; fill each with a rounded 1/2 teaspoon of filling; bake until edges are golden, 10 minutes; cool on wire racks.

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  • Soak the chopped figs in the hot water and orange juice and set aside for a 1-3 hours. Add the maple syrup and wild orange essential oil. Blend mixture in a vitamix or mix until it has a thick jam consistency.
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  • Use a tsp amount of dough to roll small balls of dough and place on parchment paper on a cookie sheet. Use your thumb or small spoon to make a thumbprint type indent in each cookie. Fill each indent with the prepared fig mixture. Bake at 375 for 12 -13 minutes.
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  • In a large bowl, cream together the butter and brown sugar until fluffy, about 2 mintues with an electric mixer. Add in the egg yolk and almond extract and beat for another minute. Fold in the flour and salt and mix until combined. Refrigerate dough for at least 15 minutes or until firm enough to roll into balls.
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  • In a second bowl, combine butter and sugar until creamy. Add egg and vanilla and mix until combined. Add flour mixture and stir until thoroughly mixed.
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Estimated Reading Time 4 mins
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